Vegetarian Chicken Stroganoff
Indulge in the comforting flavors of Vegetarian Chicken Stroganoff, a plant-based twist on the classic Russian dish that’s as creamy and satisfying as its traditional counterpart. This recipe features tender plant-based chicken strips and earthy mushrooms simmered in a luscious sauce made from sour cream, Dijon mustard, and fragrant paprika. The sauce is thickened with flour and enriched with vegetable broth, creating a velvety texture that pairs perfectly with fettuccine or egg noodles. With just 15 minutes of prep time and simple cooking techniques, this vegetarian stroganoff is an ideal meal for weeknight dinners or cozy gatherings. Garnished with fresh parsley for a burst of color and flavor, it’s a hearty dish that will delight vegetarians and meat-lovers alike. Perfect keywords: vegetarian stroganoff recipe, plant-based chicken stroganoff, creamy mushroom stroganoff, easy comfort food.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 500 grams Plant-based chicken strips
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 250 grams Mushrooms, sliced
- 1 teaspoon Paprika
- 2 tablespoons All-purpose flour
- 2 cups Vegetable broth
- 1 cup Sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 350 grams Fettuccine or egg noodles
Instructions
Start by cooking the fettuccine or egg noodles according to package instructions. Drain and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the plant-based chicken strips and cook until they are golden brown, about 5-7 minutes. Remove from skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent, approximately 3-4 minutes.
Add the sliced mushrooms to the skillet and cook until they are tender and have released their moisture, about 5 more minutes.
Sprinkle the paprika and flour over the mushrooms and stir well to combine.
Gradually add the vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and allow it to thicken slightly, about 5 minutes.
Stir in the sour cream and Dijon mustard, mixing until the sauce is smooth and creamy.
Return the cooked plant-based chicken strips to the skillet, coating them in the sauce. Season with salt and black pepper.
Lower the heat and let the stroganoff simmer for 5 minutes, allowing the flavors to meld together.
Serve the stroganoff over the cooked noodles, garnished with fresh parsley on top.
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 1489 mg | 65% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 9.0 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 180 mg | 14% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
